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Nikiri configuration

I'm starting to plan my next knife, a nikiri. My first question is do they have any distal taper? I have not had one in my hands and the pictures that I have seen seem to be parallel in thickness the length of the blade. I don't see any reason to taper the length of the blade. The stock that I will be working from is 3/32" thick and 1 1/2 " wide.
Thanks for any input!

Spike C
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
Pirsig

My experience is that depending on how you use the knife, distal taper may or may not work for you. If you want a laser of a nakiri, without distal taper is better. If you want a more all around knife, distal taper is better

between the edge and the spine there's room for all sorts of variation, maybe some calipers to measure thickness as you grind might help know where you're at. Are you going for a flat grind, hollow grind, or what? Plenty of knifemakers here to help, the chef knife I have from Butch started with 3/32" stock, I believe.

I will be doing a flat grind. I'm using a ShopSmith 6X48 belt sander and draw-filing to do the shaping, not necessarily in that order!
This is the one that I'm working on now. As my foot is still not healed (broken 5th metatarsal) after 10 weeks, I'm not moving as fast on it as I could!

Spike C
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
Pirsig